This easy make-ahead Greek Cucumber Salad combines light and refreshing cucumbers, fresh dill, red onions, red wine vinegar, and feta for a flavor-packed side dish that you’ll want to eat all summer long!
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There are salads that are delicious, ones that come together fast, recipes that are healthy, and those that are sturdy enough to make ahead. But our Greek Cucumber Salad is that rare combination of all four.
This fresh-and-fast recipe highlights the tasty Greek-inspired combination of cucumbers, fresh dill, red onions, and feta that get tossed in a lemony red wine vinegar dressing.
Like our 3 Greens Refrigerator Salad, Big Batch Healing Kale Salad, and Spring Vegetable Salad, it requires 10 minutes or less of prep — perfect for lunch or dinner on busy weekdays. And the flavors actually get better with time, so it’s also an ideal dish to make ahead for a party, meal prep for a busy week, be your “bring” to a potluck, or to pack up for a picnic.
Why You’ll Love This Recipe
- Super quick and easy: it’s ready in just 10 minutes!
- Great recipe to make ahead of time for parties and gatherings
- Classic Greek-inspired combination of cucumbers, dill, red onions, lemon, and feta
- Low in fat (6g), carbs (4g), and calories (77kcal)
Cucumber Dill Salad Recipe Ingredients
Cucumbers are the base of this light and refreshing veggie dish. Red onions, feta, dill, and a lemony red wine dressing punch up their fresh flavor. Find ingredient notes (including substitutions and swaps) below.
- Cucumbers – the base of this dish is light and fresh cucumbers, which are best when in season May through August
- Red onions – the flavor of red onion punches up the flavor of the cucumbers
- Feta – creamy, salty feta cheese is the perfect contrast to the produce
- Dill – this traditional Greek herb harmonizes all the ingredients
- Lemon – we call for 2 tablespoons of fresh lemon juice, which is the juice of about 1 lemon
- Red wine vinegar – the vinegar dressing gives the cucumbers a tart, slightly pickled flavor
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add tomatoes – cut a garden tomato into wedges and toss them into the mix
- Add bell peppers – thinly slice a red bell pepper and add that alongside the cucumbers.
- Play with the herbs – feel free to swap the dill for any other herb you love. Fresh oregano, basil, mint, and tarragon would all be really delicious.
- Add some carbs – if you want to up the carb content, add a chilled pasta (rotini would be amazing) or roast quartered baby Yukon gold potatoes, chill them, and toss them in too.
- Make this recipe dairy-free/Paleo/Whole 30 – just omit the feta cheese.
How to Make Our Dill Cucumber Salad
This Greek cucumber salad is super easy to make with just a few simple steps:
Step 1: Add the cucumbers, red onion, minced garlic, dill, feta, and sea salt to a large bowl.
Step 2: Add the red wine vinegar, lemon juice, and extra virgin olive oil to a small bowl and whisk to combine.
Step 3: Pour the dressing over the cucumber salad and toss to coat. Eat immediately or store in the refrigerator for up to 5 days.
Recipe Tips
- If your cucumbers have lots of seeds, slice them in half lengthwise and use a spoon to scrape out the seeds.
- Make this dish a complete lunch by serving the salad alongside some healthy Mediterranean snacks like hummus and pita, olives, sliced bell peppers, or crispy roasted chickpeas.
How to Serve
This dill cucumber salad can be eaten right away, but it benefits from about an hour or more in the fridge, which helps bring all the flavors together.
How to Store
Store in an airtight container for up to five days.
Frequently Asked Questions
Our cucumber dill salad holds up well in the fridge and can keep for up to five days. If you can, I’d recommend letting it sit for at least an hour before serving so that the vegetables are able to absorb the flavors from the dressing. Also note that over time the veggies will soften a bit, but are still delicious and fine to eat!
We used regular seedless cucumbers to make this salad and found that they worked beautifully. You’ll find the best cucumbers when they are in season from May through August. Look for dark green, firm cucumbers that don’t have any yellow, moldy, or soft spots, as these can indicate that the cucumber is over-ripe. Other varieties, like English or Persian cucumbers, would work great too.
Our simple Greek salad dressing is made of red wine vinegar, lemon juice, and extra virgin olive oil. You could also add in fresh chopped dill or oregano, ground black pepper, or red pepper flakes.
More Favorite Greek-Inspired Recipes
If you tried thisCucumber Dill Salad, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Easy Greek Cucumber Salad
Ingredients
- 2 large cucumbers, sliced into half moons
- ½ red onion, thinly sliced
- 2 small garlic cloves, grated
- 2 tablespoons fresh chopped dill
- ¼ cup crumbled feta cheese*
- ½ teaspoon coarse sea salt
- 2 tablespoons lemon juice, about 1 lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- Add the cucumbers, red onion, minced garlic, dill, feta, and sea salt to a large bowl.
- Add the red wine vinegar, lemon juice, and extra virgin olive oil to a small bowl and whisk to combine.
- Pour the dressing over the cucumber salad and toss to coat. Eat immediately or store in the refrigerator for up to 5 days.
Recipe Notes
Nutrition
Delicious! The only thing I would add is kalamata olives.
Yum!!
Hi, I’d like to make this this weekend to feed a crowd. Can you tell me please *about* how many this recipe feeds as written?
Hi Ashley! The recipe as written is for 4 servings. Enjoy! -Team F&F
Can’t wait to try this. Looks delicious and fresh. ♥️